Coletica

Fromageries Bel

Michel Pina

Jean Graille

Eric Perrier

Alain Roger Huc

Marie-Hélène Chassagne

Serge Laurent

Coralie Roussel

Annie Imbert

Danielle Antoni

A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at least a branched polyol having at least 3 carbon atoms and at least two OH groups.

Process for coating cheese

Cosmetic and pharmaceutical compositions comprising amphiphilic or hydrolipidic complexes of plant proteins modified with fatty chains are presented. The modified proteins are obtained from the reaction carried out at a temperature between ambient temperature and 80&deg; C. with plant proteins having an average molecular mass is greater than or equal to 10,000 Daltons and one or more fatty chains whose carbon atom number is between 4 and 30, selected from fatty acid anhydrides and fatty acid halides, with the exclusion of undecylenic acid.

Amphiphilic complexes, method for their preparation and compositions containing them

Growing community of inventors

Montpellier, France

Michel Pina